Rinse cauliflower and cut into quarters. Cut off and discard leaves and cores. Cut quarters into 1/4- to 1/2-inch-thick slices or wedges.
In a large bowl or resealable plastic bag, mix together cauliflower slices, sesame oil, olive oil, salt, and pepper. Spread in a single layer in a non-stick baking dish, or aluminum foil lined rimmed baking sheet.
Bake prepared cauliflower approximately 20 to 25 minutes, turning every 10 minutes, or until cauliflower is browned or caramelized on edges and tender. Remove from oven and serve warm or at room temperature.
Makes 2 servings. (My husband and I will eat all of the roasted cauliflower ourselves.)
Roasted Cauliflower Variation Ideas:
Add 1 tablespoon minced garlic.
Add 1/2 teaspoon cumin seeds and 1/4 teaspoon ground coriander
Delete salt and add 1/4 cup soy sauce.
Substitute smoked paprika for the salt and black pepper.
Add 2 tablespoons balsamic vinegar and 1/2 cup finely-shredded Parmesan cheese after baking 15 minutes. Return to oven and continue roasting until the cheese is melted and any moisture has evaporated, approximately 5 to 10 additional minutes.
* The sesame oil is fantastic in this dish.
Roasted Cauliflower Recipe: https://whatscookingamerica.net/vegetables/cauliflowerroast.htm